Wednesday, May 26, 2010


I've just become aware that the pasta recipe in my last post had 4 CUPS of parmesan. ACK!!!! No, that was supposed to be 1/4 cup. This must be what comes from writing in the wee hours. So sorry – hope I haven't ruined anyone's dinner.

For anyone just now reading that post, I've corrected the recipe. But here it is – again – with the appropriate quantity of Parmesan.

Pasta with Asparagus and Peas

1 Tbl butter
1½ Tbl shallots, minced
1 lb asparagus (I prefer the thinner stalks for this recipe), trimmed and cut into one-inch pieces
8 oz frozen peas, thawed
salt and pepper, to taste
¼ c heavy cream
8 oz dried pasta (I used ½ box of bowtie pasta)
¼ c grated Parmesan cheese
¼ c fresh basil, slivered

Cook pasta in salted water as directed. Meanwhile, in a large sauté pan, cook shallots on medium-low heat about 4 mins. Raise heat to medium, add asparagus and peas, salt and pepper. Cover and cook 7 mins, or until asparagus is firm-tender. Remove cover and add cream. Simmer vegetables in cream until the cream thickens (~2 mins). When pasta is ready, drain it and add it to the vegetables, along with the Parmesan cheese, stirring well. When the cheese is melted and well incorporated, add basil and stir well again. Adjust seasoning. Serves 2 with leftovers.

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